Just about everybody loves a quick and easy recipe that is foolproof, healthy, and always delicious. If you are in this group than keep reading because this recipe is perfect for you!
This dish originally started out as just a vinaigrette that I made to dress my salads, chicken and quinoa dishes. It is something that I almost always have in my fridge. Well one day I had a batch that I never got around to finishing during the week and needed to use up before it went bad. So I decided to mix it with some shrimp and voila, my Roasted Mediterranean Shrimp with Quinoa was born – I can’t believe that it took me so long to realize this gem!
This vinaigrette is mediterranean inspired – my absolute favorite – and contains the classic flavors of fresh lemons, oregano, and red wine vinegar. Delicious garlic and fresh extra-virgin olive oil top off this simple and mouthwatering delight.
To make this vinaigrette you will need extra-virgin olive oil, red wine vinegar, lemons, dried oregano, garlic cloves, kosher salt, cracked black pepper, and red pepper flakes.
In addition, you will need peeled and deveined shrimp and cooked quinoa.
Pre-heat the oven to 400 degrees F.
Whisk the olive oil, red wine vinegar, lemon zest, lemon juice, minced garlic, dried oregano, salt, pepper, and red pepper flakes in a measuring cup or bowl until emulsified.
In a large mixing bowl, quickly marinate the peeled and deveined shrimp with one quarter of the vinaigrette, letting it sit for 2-5 minutes while you line a baking sheet with foil. Set aside the remainder of the mediterranean vinaigrette for later use.
Spread the marinated shrimp into one layer on the foil-lined baking sheet, sprinkle with some salt and pepper and roast everything in the oven for 6-8 minutes. You will know that the shrimp is cooked when they turn a slight pinkish hue and begin to curl up a little. Make sure not to overcook the shrimp as they turn rubbery when well done.
Remove the shrimp from the oven and transfer, with their accumulated juices, to a bowl. Drizzle the shrimp with a little more of the mediterranean vinaigrette before serving over cooked quinoa.
And the bonus – you will have a lot of extra vinaigrette left over to use as a dressing for grilled chicken salads or roasted salmon and rice! So delicious!
- ¼ cup extra-virgin olive oil
- 2 tablespoon red wine vinegar
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 large garlic cloves, minced
- 2 teaspoons dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon freshly cracked pepper
- ½-1 teaspoon red pepper flakes
- 1-1½ pounds of (peeled and deveined thawed or fresh) shrimp
- ½ pound cooked quinoa
- Preheat oven to 400 degrees F.
- Whisk all the ingredients together in a measuring cup until emulsified.
- In a large mixing bowl, marinate peeled and deveined shrimp with one quarter of vinaigrette. Set the remainder of the sauce aside to use later.
- Spread shrimp onto a baking sheet (lined with foil) and season with a sprinkle of kosher salt and pepper.
- Roast shrimp in oven for 6-8 minutes or until slightly curled and just cooked through. The shrimp with turn a pinkish hue when cooked. (Make sure not to over cook)
- Remove shrimp from oven and drizzle with more vinaigrette.
- Serve shrimp immediately over quinoa.
- NOTE: Extra mediterranean vinaigrette is great used as a dressing for chicken salads and rice.